Spanish Prawns


September 6, 2017

A fresh spicy prawn dish

  • Prep: 45 mins
  • Cook: 8 hrs 30 mins
  • Yields: 4 servings


800 grams Tomatoes

2 Capsicum

2 Spanish chorizo chopped

2-3 Chilli sliced or chopped (see notes)

2 Sticks of celery chopped

1 Onion chopped

1/2 teaspoon ground cumin

Freshly ground black pepper to taste

Salt to taste

1 kg Raw prawns (peeled and devein)

Rice and lemon wedges to serve (optional)


1Oven roast tomatoes and capsicum at 180c for 40 minutes or until skins are bubbling and coming away

2Remove skins and roughly chop

3Fry off chorizos and drain

4Place all ingredients except prawns in slow cooker and cook on low 8 hours

5Place prawns into slow cooker and cook for further 30 minutes or until cooked through


1If you like the taste of chilli but not the spice remove the white membrane and only use the flesh (then add the amount of seeds to taste).

2Sauce can be cooked longer if wish.

3Cooked in Russell Hobbs 3.5L.

Submitted by Karen Stuckings


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